Sauted Brussels Sprouts with Hazelnuts
MAKES: 4 servings
TIME: 30 minutes
These are lovely with mint or dill, but parsley does fine. Use the oil and this is vegan.
Other vegetables you can use: cabbage (shredded), snow peas, snap peas, green or wax beans, iceberg lettuce (shredded), or chicory or its relatives (see Endive, Escarole, Radicchio, and Chicory).
1 pound Brussels sprouts
1/4 cup extra virgin olive oil or 4 tablespoons (1/2 stick) butter
Salt and freshly ground black pepper
1/2 cup chopped hazelnuts
1 tablespoon balsamic vinegar or freshly squeezed lemon juice
1/4 cup shredded fresh mint, dill, or parsley leaves
Trim the hard edge of the stem from the Brussels sprouts, then cut each one into thin slices or shreds; you can do this on a mandoline, with the blade side of a box grater, or with a knife. Put half the oil or butter in a large skillet over medium-high heat. When the oil is hot or the butter is melted, add the sprouts and 1/4 cup water; sprinkle with salt and pepper, turn the heat to medium, and cover. Cook, undisturbed, for about 5 minutes, or until nearly tender.
Meanwhile, heat the remaining oil or melt the remaining butter in a small skillet over medium heat. Add the nuts and cook, stirring almost constantly, until fragrant but just barely browned, about 5 minutes.
When the sprouts are ready, uncover and raise the heat back to medium-high. Cook, stirring occasionally, until any remaining water evaporates and the sprouts are fully tender, another 5 to 10 minutes. Stir in the vinegar, garnish with the nuts and their butter or oil and the herb, and serve.
